For the table: Spiced cashew nuts or Lucques olives   5

For 2 to share: 50g Exmoor caviar, buckwheat blinis, crème fraiche and chives   175

First Courses

Gazpacho – chilled tomato soup with cucumber and seeded breadstick  16

Burrata with white peach, pistachio nuts, landcress and Clarke’s Olio  18.5

Trofie – hand rolled pasta with basil and pinenuts ‘pesto’, beans and potato  31  

Cornish crab with Canteloupe melon, mayonnaise and watercress leaves  37.5

Home made foie gras and onion marmalade, radishes, celery and baguette  33

Main Courses

*Cornish lemon sole pan seared with sauce of capers and parsley;
samphire, green beans, curly kale and Jersey Royals  40

Scottish halibut fillet roasted with red peppers and datterini tomatoes;
seared pale aubergine, courgette and fregola  44.5

Corn-fed chicken breast with wild garlic and summer truffle;
spring greens and potato galette  33.5

Devon duck breast roasted with poached gooseberries and sage;

baked gem lettuce, carrots and borlotti beans  43.5

Grilled Correze veal chop, rosemary-roasted potatoes and bitter leaves  45

Side: Hand-cut chips  7

Cheeses

Lincolnshire Poacher, cow, with Berkswell, sheep from West Midlands, and
Ticklemore, goat from Devon, oatmeal biscuits, chutney and celery  18

Desserts

Bowl of English strawberries, cherries and raspberries over ice  18

Summer berry trifle with vanilla cream and pistachio nuts
Dark chocolate souffle cake with poached apricots and cream

Home made ice creams and sorbets – 2 scoops with shortbread

Bitter chocolate or Pistachio ice creams

White peach or Strawberry sorbet

Affogato – 2 scoops vanilla bean ice cream with espresso

10 each